Enzyme Plus ©2022 · User’s Manual V1 · ENGLISH
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temperature is higher than 30°C, you need to brew in the air-conditioned room, and set
the temperature below 30°C.To be simpler, the liquor can be directly dispensed after
separation, and then fermented for 10-20 days in a 20-30°C environment before being
sealed/refrigerated. The wine must be sealed in an environment of 8-15°C. The average
family wine aging for 1-3 months is ideal.
( 4 ) Sweet rice wine making
( 5 ) Pickle making
(6) Black garlic fermentation
1. Wash the glutinous rice 3-5 times and soak in water (1-2 hours in summer and 2-4
hours in winter). The maximum amount of sweet rice wine produced by fermentation
machine is 1.5 kg of glutinous rice.
2. Cook the washed glutinous rice in a steamer or rice cooker.
3. Pour the cooked rice into a drainable container and spray with cold water (you can
also use tap water, it is recommended to use cold boiled water or bottled water) to make
the glutinous rice scattered.
Note: no need to rinse water if glutinous rice is moist enough.
4. After the rice is cooled to the point where you can handle it, you can now add the rice
wine yeast powder over the rice and mix until the powder is evenly dispersed. Then put
the mix into the cooker, close the cover lid, turn on the power. Press the “
FUNCTION
”
button to select ”
SWEET RICE WINE
” function, select 2 days timers and set temperature
to 25-28°C. The top of the inner pot can be covered with a protective cloth to prevent
the infection of bacteria in the fermentation process. When the room termperature is
higher than 30°C, it is necessary to brew in an air-conditioned room lower than 30°C.
5. Check and taste it after 24 hours. The sweet rice wine fermented has juice, aroma,
sweet taste, and a strong wine. Generally, 2 days can be enough for brewing. (After 2
days, the wine can be naturally fermented according to personal taste, and the longer
the wine is, the stronger the wine will be. The higher is the temperature, the sour will
be the final taste).
1. Wash the vegetables and ingredients and dry them.
2. Boil and put in some salt (salt added more than usual, feel very salty).
3. After the water is completely cooled, pour it into the inner tank and add the right
amount of white wine. The sorghum wine is best.
4. Put the ready vegetables into the fermentation machine, preferably with the venting
holes set to 3-7 days for the wine making function.
1. Choose fresh Segmented garlic or solo garlic, no peeling, no need to clean. You can
cut off the end of the garlic.
